What's For Dinner?

[Marilyn. 340]

something with ground beef tonight....

which reminds me I need to deal with the ground beef... we went shopping yesterday and I just shoved it in the fridge..... need to portion it out hate doing that...

they had maria callendar's lasagna on sale yesterday, 2/ $5 so I bought two and some frozen garlic bread.... that will make a nice meal one day

[Cassie 8]

We're going to have leftover chili (leftovers are always better! don't know why), and my cornbread with a twist (grated apples). Yum!

[Marilyn. 340]

We're going to have leftover chili (leftovers are always better! don't know why), and my cornbread with a twist (grated apples). Yum!

the flavours have had time to ruminate together

[IR5FORMUMSIE 850]

We're going to have leftover chili (leftovers are always better! don't know why), and my cornbread with a twist (grated apples). Yum!

the flavours have had time to ruminate together

I once had an English teacher that would bust me everytime I used the word ruminate. He'd say, "I suppose that would make you a ruminant, are you a cow?"

[Marilyn. 340]

I am thinking of making a recipe but it calls for tomato sauce which I don't have.. all I have is sgetti sauce.. do you think I could use that instead... ??

Mrs. Geraldine's Ground Beef Casserole

# 1 lb ground beef

# 1(15ounce)can tomatoes

# 1/4 cup chopped onions

# 1/4 cup chopped bell peppers

# 1/4 cup chopped celery

# 1(8ounce)can mushrooms

# 2 tablespoons brown sugar

# 2 tablespoons Worcestershire sauce

# 1(10 3/4ounce)can cream of mushroom soup

# 1/4 lb sharp cheddar cheese

# 1(6ounce)package angel hair pasta, cooked, this is an estimated size bag- the original recipe called for 1 small bag

# 1(8ounce)can tomato sauce

# salt and pepper

1.Brown meat in large skillet or Dutch oven.

2. Add onions, pepper and celery and simmer for 15 minutes.

3.Add tomatoes and tomato sauce, mushrooms, brown sugar and Worcestershire sauce.

4.Add salt and pepper to taste.

5.Cook in skillet for 1 hour.

6.Place cooked pasta in bottom of large casserole dish.

7.Spoon mushroom soup over pasta.

8.Pour sauce over the soup and top with cheese.

9.Bake in 350°F oven for 30-45 minutes.

10.Can sizes do not have to be exact, just as long as they are within a close range, everything will work out.

Edited March 24, 2008 by MarilynP

[Marilyn. 340]

now i am thinking about making this....

ground beef and noodles Recipe

1 lb ground beef

3 packages ramen mushroom-flavor noodles

1 bag of frozen mixed vegetables

2 cups water

1. brown ground beef and drain.

2. return to skillet.

3. add water and noodles with seasoning.

4. bring to boil.

5. add veggies.

6. boil for 5-7 minutes or untill veggies are tender.

[Marilyn. 340]

just talked to hubby and he said he would be fine with tacos.. only problem is that I am not sure if my corn toritllas are still good... they still smell good and don't seem stale.. the date on them is feb 18th though...

[Marilyn. 340]

i think I am going to stick with the ground beef and noodles...

[Marilyn. 340]

now i am thinking about making this....

ground beef and noodles Recipe

1 lb ground beef

3 packages ramen mushroom-flavor noodles

1 bag of frozen mixed vegetables

2 cups water

1. brown ground beef and drain.

2. return to skillet.

3. add water and noodles with seasoning.

4. bring to boil.

5. add veggies.

6. boil for 5-7 minutes or untill veggies are tender.

i ended up making this.. only thing I changed was I added a little soy sauce and garlic powder.... and I added a packed of frozen pea pod vegie mix... it is all cooked and I am just waiting for hubby, he should be coming home soon.... I tried a little bit of it and it tastes yummo

[kimmbo 0]

Easter was roast, salad, and roasted asparagus... tonight Im gonna try a meatloaf recipe that I saw on Oprah from Katie Joel (Billy's wife)... love trying new meatloaf recipes..my husband isnt a big meatloaf fan but I love it.. he will eat it if I add some bacon and cheese to it for him..LOL

Katie Joel's Meat Loaf

Courtesy of Katie Joel ~"I like to call meat loaf 'man loaf' because it's every man's favorite dish," Katie says. "My husband loves when I make meat loaf, and it makes the best leftovers. We love it the next day on white bread with mayonnaise."

Serves 6

INGREDIENTS

1 Tbsp. olive oil

1/2 medium yellow onion, diced (about 3/4 cup)

1 garlic clove, minced

1 medium red pepper, finely diced (about 1 cup)

1 bay leaf

2 Tbsp. chopped fresh flat-leaf parsley

2 tsp. chopped fresh thyme

2 pounds lean ground beef

2 large eggs, lightly beaten

3/4 cup dry bread crumbs

1 cup ketchup

1 Tbsp. Worcestershire sauce

2 tsp. kosher salt

1 tsp. freshly ground black pepper

Preheat the oven to 350°. Line a baking sheet with parchment paper. Spray lightly with oil.

Heat the olive oil in a medium skillet over medium heat. Sauté the onions, garlic and bay leaf until the onions are tender, about 3 minutes. Add the red pepper and cook until the red pepper is tender, about 5 minutes. Stir in the parsley and thyme and cook for another 2 minutes. Remove pan from the heat and let the onion mixture cool. Discard the bay leaf.

In a large bowl, combine the beef, eggs, bread crumbs, 1/2 cup of ketchup, the Worcestershire sauce, salt, pepper and the cooled vegetables. Use your hands to mix everything together.

Transfer the mixture to the center of the baking sheet and form into a loaf. Coat the meat loaf with the remaining 1/2 cup ketchup.

Bake for 1 to 1 1/2 hours (depending on the shape of your loaf), until the meat loaf is firm. Let set for about 5 minutes before slicing.

[Carlawarla 1]

Cream of Asparagus Soup recipe:

1-2 pounds of asparagus

1/3 c. Italian dressing

1 1/4 c. onions

3 c. chicken broth

2 c. half and half or milk

ground nutmeg to taste

white pepper to taste

Cut off asparagus tips. Heat Italian dressing and onions and cook for about 3 minutes. Add chicken broth and asparagus stalks. Bring to a boil and simmer covered, stirring for about 5 min.

In a blender, puree hot soup mixture then return to saucepan. Add reserved asparagus tips. Stir in cream, nutmeg and pepper; heat through, but not to boil.

*I use other Italian herbs in my recipe. I increased the milk to 3 cups. I also split the amount to 1 1/2 cup of half and half to 1 1/2 cup of milk.

I once found this Italian Meatloaf recipe that calls for one box of chicken stuffing mix as one different ingredient! It was wonderful...real nice change. It made 2 large loaves, so I froze one and we had it about a month later.

We had the soup and a french loaf ham and cheese sandwich for supper last night. Was good. Haven't decided on tonights dinner!

Oh yes...the vegetable casserole was just a twist on the green bean casserole thingy but I used a bag of frozen vegetables that was a little different. It had brocolli, cauliflower, carrots, snap peas, black and red beans. I defrosted the bag, squeezed out any liquid, added a can of cream of mushroom soup, and about a 1/2 of shredded cheese, put in casserole dish and baked for 20 min. at 350 degrees. Then took it out, topped with a 1/2 can of onions and other 1/2 cup of shredded cheese. Was very nice, and way better than green beans.

[Krikit 1,164]

Thanks for the meatloaf recipe, Kimm. I'm going to give that a try. I have a really good meatloaf recipe that I roll ham and cheese (swiss?/provolone?... can't recall at the moment) into. Haven't made it in a while, though. I like a good meatloaf.

Carla, your asparagus soup recipe surprised me. I would never have thought of using an Italian dressing. Interesting.

This evening we are having homemade chicken soup and fresh-from-the-oven buttermilk biscuits. It is quite cool here today.... forcast high of 68f/19c.... so it seems appropriate. Plus my husband has to work a double shift today so he won't be home until quite late and won't want a heavy meal.

[Marilyn. 340]

I always make sure and have Italian dressing in my fridge.... you can use it for more then just salads... I have used it in marinades and sauces etc....

I always buy the light dressing...

tonight it is prolly going to be chicken something...

[warlord 73]

I always make sure and have Italian dressing in my fridge.... you can use it for more then just salads... I have used it in marinades and sauces etc....

I always buy the light dressing...

tonight it is prolly going to be chicken something...

Yep I always keep some too in the fridge. Not that I ever make salads at all, but I do make Itallian chicken here and there. Just use the dressing in the fying pan and cook the chicken in it...

[kimmbo 0]

I always make sure and have Italian dressing in my fridge.... you can use it for more then just salads... I have used it in marinades and sauces etc....

I always buy the light dressing...

tonight it is prolly going to be chicken something...

when I was a kid my mom and grandma used to make Cold Spaghetti Salad with Italian dressing....havent had it in years..dont know if my husband has ever had it...

hmmm..I may have just thought of a side-dish besides roasted asparagus... we eat ALOT of roasted asparagus its Barry's favorite veggie..

anyway...

SPAGHETTI SALAD

1 sm. pkg. spaghetti

1/4 c. Italian dressing

2 tbsp. salad seasoning (Salad Supreme)

4 green onions

1 med. cucumber

1 sm. bell pepper

2 tomatoes

Salt and pepper

Prepare spaghetti as directed on package rinse with cold water. Chop onions, bell pepper, cucumber and tomatoes. Mix spaghetti, onions, bell pepper, cucumber and tomatoes. Add Italian dressing and salad seasoning. Chill at least 1 hour before serving.

*note*... I dont remember using Salad Seasoning and I think we always added just a touch more dressing..